While this recipe is based on two chicken breasts the recipe is designed to be easily adapted to any number of chicken breasts you wish to prepare. No special tools are required except that sufficient skewers are needed.

You may find skewers in bamboo or metal. Each has its own advantages and disadvantages. Bamboo pros: Bamboo skewers are disposable. You don't need to worry about damage or bending because you know they're not designed to last. Bamboo has an organic kind of charm. They can look nice on a plate. When you're done with them you can recycle them in your compostor cons: They can burn. Turning the food can be difficult. Because the skewers are round, food may spin on the skewer when you try to turn it ... and there's no handle (nothing by which to grip the skewer). Metal pros: Metal skewers lasts for ever. They have a flat side so turning food with a metal skewer is nice 'n easy. They are long and hold a nice amount of food (they will certainly hold an entire diced chicken breast). They usually have an easy to hold handle. (Use a mitt 'cause they get hot!) Removing food is easy (at least in part because of the handle). cons: Metal skewers get hot so they are not a pleasure to handle while cooking. They don't look nice on a plate.

Now let's make some souvlaki!

To make this souvlaki recipe you will need:
* a knife
* a chopping board
* any bowl large enough to hold the chicken and allow you to turn it - and a cover
* a soup spoon (to turn the meat in the bowl)
* lemon juicer (any sort will do)
* a whisk (a fork will work well too)
* skewers sufficient to carry the amount of chicken you are preparing (guideline: one 12" [30 cm] skewer per breast)

Handy extras that will make the job easier:
* a garlic mincer

The required ingredients for this souvlaki recipe are:
* juice of one lemon
* extra virgin olive oil (enough to turn the lemon juice canary yellow
* 2 medium cloves garlic
* 3/4 tsp salt
* 1 tbs dried oregano (or fresh)
* 1 tbs dried basil (or fresh)
* 1/2 tsp freshly ground black pepper
* 2 chicken breasts

Method: * Extract lemon juiced into the bowl. * Add a little olive oil (1/2 of the volume of lemon juice) and beat it 'til it is entirely blended into the lemon juice. Gradually add more olive oil, beating it alternately, until the lemon juice/olive oil mixture is canary yellow. * Add finely minced (or grated or crushed) garlic cloves, salt, rubbed oregano and basil (or finely minced if fresh), and ground pepper and blend. * Dice chicken into approximately 1" (10 cm) cubes and add to marinade. (Add small amounts of olive oil and/or lemon juice as needed if the marinade seems too lack liquidity.) * let chicken marinate for 24 hours - stirring occasionally to assure that all pieces are exposed to the marinade (be sure to allow your chicken to marinate in the refridgerator if marinating for more than an hour, ie, overnight). *mount chicken cubes on skewer and grill, turning and basting with the marinade as needed, until they take a slight colour. (The USDA [United States Department of Agriculture] recommends that poultry be cooked to an internal temperature of 170ºF to 180ºF [77ºC to 82ºC].)

A souvlaki recipe tip: If you do not have 24 hours to marinate the meat you may stab it with a fork to encourage the meat to absorb the flavours of the marinade more quickly.
Souvlaki is best cooked on a grill but skewers may be broiled as well.
Want a grilled side dish? Use the extra marinade to baste a a skewer of vegetables as you grill them.

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